Veal Paillard 

 

Veal Paillard 

 

4 ounces of veal, pounded thin 

Juice of 1 lemon 

1 sprig of fresh dill, chopped 

Salt & pepper to taste 

2 eggs 

Non-stick cooking spray 

 

Mix lemon juice, dill, and salt and pepper in a shallow dish. Add veal and marinate for 2 hours in the refrigerator, turning once. Beat eggs in a medium-sized bowl and dip veal pieces to coat. Spray a frying pan with non-stick cooking spray and sauté lightly until browned on each side. 

 

Serves 1

Per Serving: Calories 295 • Fat 14g ● Carbs 6g